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Perkedel Kentang-Indonesian Potato Fritters

Perkedel Kentang-Indonesian Potato Fritters

  • Yield: 16 fritters
  • Prep Time: 14 minutes
  • Cooking Time: 45 minutes
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  • 2 lbs Potato, peeled and cut into 1-inch wedges
  • 1/2 lb Ground beef
  • 1 1/2 tsp Salt, divided
  • 1 1/2 tsp Black pepper, divided
  • 1 tsp Sugar
  • 1/2 tsp Grated nutmeg
  • 1/4 cup Deep-fried shallot
  • 1/4 cup Scallions, finely chopped
  • 1-2 Eggs, lightly beaten
  • Oil, for deep frying


  1. Add 2 inches of oil to a pot for frying. Place over high heat until oil is hot.
  2. Fry potatoes until they are golden brown on all sides, then set aside on a wire rack or paper towel-lined plate. Work in batches if needed to avoid overcrowding the potatoes.
  3. Heat 1 tbsp of oil in a pan. Add the ground beef, 1/2 tsp of salt and 1/2 tsp of black pepper and fry until fully cooked. Set aside.
  4. Place potatoes in a bowl and mash with a fork or potato masher until smooth. Stir in the ground beef mixture, 1 tsp salt, 1 tsp pepper, sugar, nutmeg, fried shallots and chives until evenly combined. Form mixture into a ball.
  5. Divide the ball into 16 even portions and shape into patties. Place patties on a baking sheet and place in the refrigerator for 1 hour.
  6. Add more oil to the frying pot, if needed, to reach 2 inches again and heat until hot.
  7. Dip patties in the beaten egg, then fry in the hot oil until golden brown on all sides, then place on a rack to dry. Work in batches if needed to avoid overcrowding.


Recipe adapted from